BBQ34/17: @DJ_BBQ Party-Time Chicken Fajitas with Spicy Guacamole and Pico de Rado:
When I was younger we used to have Chicken Fajita’s quite often as we really enjoyed them and they were easy to cook, it was usually made with the Old El Paso kits and we wolfed it down. Fast forward 20 years and since I tried the DJ BBQ method I haven’t bought an Old El Paso kit since!
I have made this a few times now and it’s quite an easy one to cook. It takes more time to prepare the Guacamole and the Pico de Rado than to cook the food!
I used Chicken Breasts from Herb Fed for this cook and made the mexican rub (dark brown sugar, sea salt, cumin, chilli powder, onion granules, garlic granules, cayenne pepper and smoked paprika). The recipe says to use 3 tablespoons of the rub but I missed that this time around and rubbed all of it into the chicken breasts before placing them in a dish and pouring in a beer. I covered the dish and put it in the fridge for 3 hours then made the spicy guacamole (avocados, tomatoes, coriander, chilli, lime, lemon, salt and pepper) and the Pico de Rado (tomatoes, red onion, coriander, chilli, limes, salt and pepper)
When I have cooked this last time the rub didn’t really add colour to the chicken, I think I must have given it less than 3 hours to marinade because this time when I poured the marinade out the chicken breasts were a good colour and smelt amazing. Next time I will try leaving it overnight to see if it’s any different.
I chopped up the onions, peppers and mushrooms then put them in my cast iron dish. I have cooked them on flipped grill grates (like a griddle) before but it was quite hard to cook them all the same and not burn them. I have cooked them on the hob but you don’t get the smoky taste from the wood so I thought I would try this! (I really liked it, there was a great smoky taste but my wife felt it was too smoky)
I set the BBQ up with 2 zones and added some hickory chunks to the lit charcoal before placing the chicken and the pan over direct heat.
After 6 minutes I flipped the chicken over and stirred the contents of the pan. After another 6 minutes the chicken was at 75c but the veg needed a bit longer so I moved the chicken to the cooler side and finished off the veg.
The hickory smelt great on this cook, went really well with the fajita spice mix.
Once the veg was ready I served everything up:
I always put too much in the first fajita then struggle to eat it as it all explodes out the bottom! The 2nd one had a lot less in.
I wouldn’t really change much on this cook, the recipe is easy to follow and everything tasted great. I would probably halve the guacamole recipe as there was loads of that left over! I would add all the spice mix the next time and try leaving the chicken in the fridge overnight too.